Indian Feast

Service Description

Indian cuisine reflects 8000 years of culinary history, representing the diversity of flavors as well as regional cuisines of various groups and cultures on the Indian subcontinent. Indian “cuisines” vary substantially from each other and use locally available spices, herbs, vegetables and fruits. Some of the vegetables such as potatoes, tomatoes, chillies, cauliflower, carrots and peas were introduced by the Dutch, the Portuguese or the British but are now staples in contemporary Indian cooking. Tomato arrived in India through a circuitous route – from South America to southern Europe, then to England and finally to India in the 16th century (courtesy of the British). Indian cuisine is famous worldwide mainly due to the extensive use of spices and their blends. The most important and frequently used spices include black mustard seed, cumin, turmeric, asafoetida, ginger, coriander, cardamom, cinnamon, ajowan caraway, cloves as well as garlic. The most popular spice mix is garam masala – a powder that typically includes seven dried spices in a particular ratio but every household has their own recipe for garam masala which is passed down from generation to generation. Unravel the secrets to cooking with spices, and join Chef Aruna for an Indian feast! snacks & welcome drink *** chicken tikka masala vegetable biryani (fluffy layered rice dish with spices and vegetables) dal tadka (fragrant and creamy lentil dish) spinach paneer *** Indian vermicelli pudding with saffron and cardamom